Instant Pot Mini Cheesecake Bites
Use your silicone egg bite tray to make these Instant Pot Mini Cheesecake Bites with a graham cracker crumb and classic cream cheese filling.
When we posted our recipe for chocolate-covered cheesecake bites, the feedback we heard the most was that we should make them in the silicone egg bites pan.
Well, today’s the day! Today we’re sharing exactly how to make perfectly shaped individual Instant Pot cheesecake bites with a silicone egg mold. I can’t wait to hear what you think!
How to Make Instant Pot Cheesecake Bites in a Silicone Mold
This Instant Pot Mini Cheesecake Bites recipe is straightforward and fun to make.
- Use butter and graham crackers to make the crust, then top it with the cream cheese filling.
- Cover with foil, stack the pans inside the cooking pot, and cook at high pressure for 5 minutes with a 10 minute natural pressure release.
- Cool to room temperature, then chill overnight.
Tip: Make sure your mini cheesecake bites turn out great by using the tips and tricks we share in our How to Make Perfect Cheesecakes guide.
Converting a Recipe to Silicone Molds
Any regular Instant Pot cheesecake recipe can be converted for use in an egg bite pan, which makes the flavoring possibilities pretty endless.
Here’s a quick formula to convert a cheesecake recipe designed for a 7-inch springform pan to a silicone mold recipe:
Divide the cook time by 7 if you’re using a 7-cup silicone pan. It’s not a foolproof formula, but it has always gotten us in the ballpark.
Tip: When you’re filling the silicone mold, be careful not to overfill the cups. Don’t fill more than 3/4 full so the cheesecake has room to expand and collapse during cooking.
What’s the Best Mold for Mini Instant Pot Cheesecakes?
The silicone mold we use for this recipe goes by a lot of names. The official Instant Pot name is Silicone Egg Bites Pan, but you might also see it called an egg bites tray, egg bite mold, egg bite cups, silicone cups (and the list goes on…)
But whatever you call it, I can’t recommend this tool enough!
We use it to make egg bites, muffins, and now cheesecakes in the pressure cooker. (My toddler even loves to use it as a snack tray.)
How to Store Instant Pot Cheesecake Bites
One of the best parts about this silicone mold cheesecake recipe is that your cheesecakes have automatic portion control. Plus, they freeze really well.
To freeze: Store the bites in an airtight container in the freezer for up to three months, and you’ll always have a treat on hand when cravings strike.
You can eat them frozen in a pinch, or pop the bites in the refrigerator the night before you want to serve. They’ll be soft and fluffy by morning.
Topping Ideas for Cheesecake Bites from a Mold
The sky is truly your limit when it comes to topping your mini silicone molded cheesecakes. Here are some fun ideas to try:
- Dip each cheesecake bite in melted chocolate and freeze to harden, like we do for our cheesecake pops.
- Roll in crushed coconut, walnuts, other nuts, or mini chocolate chips
- Dust with cocoa powder, cinnamon, or more graham cracker crumbs
- Drizzle with homemade Instant Pot / Pressure Cooker fruit compote or fresh fruit
- Coat the bites in caramel ice cream sauce
More Instant Pot Cheesecake Recipes
As you’ve probably noticed by now, cheesecakes are one of my favorite things to make in an Instant Pot.
- Red White and Blue Instant Pot Cheesecake is our most patriotic dessert recipe, complete with fresh berry compote.
- Pressure Cooker Hollywood Two-Tone Cheesecake is an elegant and old-time recipe updated for your Instant Pot.
- Caramel Pecan Cheesecake is so decadent, we had to put this recipe on the cover of our Instantly Sweet cookbook!
- Instant Pot Candy Corn Cheesecake is a tri-color cake perfect for Halloween.
You can make the recipes as written or convert them to a silicone mold recipe using the cook time formula above!
We love these little bites, and you can be sure that we have some great flavor combinations planned for the future!
Instant Pot Mini Cheesecake Bites (Silicone Mold Recipe)
Make perfectly sized Instant Pot Cheesecake Bites in a silicone egg mold with a graham cracker crust and cream cheese custard filling for the perfect sweet treat.Â
Ingredients
- 1 cup crushed graham cracker crumbs (about 8 crackers)
- 2 tablespoons butter melted
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- Fresh fruit toppings or dipping chocolate, optional
Instructions
- Prepare two 7-count silicone egg molds by coating them with nonstick cooking spray.
- In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom of each mold and gently tamp down.
- In a large mixing bowl, combine the cream cheese and sugar at medium-low speed until smooth. Add in the sour cream, flour, and vanilla. Add the eggs, one at a time, until just blended. Don’t over mix!
- Transfer cheesecake batter to a pastry bag or ziplock bag. Snip the corner of the bag and gently squeeze the batter into each cup, filling to about 2/3 full. Distribute the batter evenly between the cups. Use a spoon to smooth or tap the filled pan gently on the counter to level the batter and bring air bubbles to the surface.
- Place a folded paper towel on top of the filled pan and cover tightly with foil. Repeat with the second pan, and stack one on top of the other so that they are slightly offset.
- Pour 1 cup of water into the pressure cooking pot and place a trivet in the bottom. Use a sling to carefully lower the molds into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Use an instant-read thermometer to check that the bites are cooked to 140°F.
- Use the sling to carefully remove the mold from the cooking pot. Remove the foil and the paper towel.
- Place the cheesecakes on a wire rack to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- To remove the cakes from the silicone molds, place them in the freezer for an hour. Dip a thin offset spatula in hot water, then wipe to dry and run the warm spatula around the rim of each silicone mold to release.
- Refrigerate the unmolded cheesecakes until ready to serve. Serve dipped in chocolate, topped with your favorite fruit compote, or drizzled in caramel, mini chocolate chips, and sliced berries.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 212Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 154mgCarbohydrates: 16gFiber: 0gSugar: 11gProtein: 4g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Every recipe I have seen called for 8, not 16 oz. of cream cheese and only one egg. Won’t this be too much for 14 silicone molds?
Hi Carol – if your mold cups hold 2.6 ounces, https://amzn.to/3N8QHKk 16 ounces should be just right.
What is the purpose of the flour? Â Any substitutes?
The flour gives it a firmer texture. You can sub cornstarch. Enjoy!
I am making these for a “fancy tea party” birthday for my daughter. The ingredients made WAY more than could fit in 2 7-count molds. Can you refrigerate the extra cheesecake until I can get the bites in my molds cooled and removed from the molds to use them again? Did you really only make 14 bites with the above ingredients? It seems like I have at least enough to make 28. Thanks!
Hi Linden – such a fun idea for a fancy tea party. The molds do come in different sizes so perhaps yours are smaller. Yes, you can refrigerate the extra cheesecake batter until your molds are ready to make more. Enjoy!
Hi There
Made this recipe a few times, with only 1 time the filling overflowed; but otherwise no problems.
Now I have another question … I want to try to make these in Silicone MINI Muffin Liners (about halfsize of standard muffin liner).Â
The ingredients would stay the same, but what about the time? Have you ever done these to make them actual âbite sizeâ?Â
Thanks
These look amazing! I used to make mini cheesecakes in the oven. For the crust, I would use 1 nilla wafer in the bottom of each muffin tin. Could you do that for these or would you need to crumble them first?
Thanks Dawn! The bottom of the silicone tray is curved so a whole cookie wouldn’t fit very well, but you could certainly crush up Nilla wafers and use those instead if you prefer.
Donât know if my first comment went through, page crashed. Just like my cheesecake bites!
Iâve done them before with great success but this time, the filling overflowed the mold and doesnât look cooked. Truthfully, they donât look appetizing at all.
Any ideas why this might have happened? Thanks
Sorry – that’s frustrating. The filling will overflow if the batter is beaten too long or if you use a quick release instead of a natural pressure release. If they are cook through, generally they look better after an overnight chill in the refrigerator. They’ll also look better topped with fruit or even chocolate https://www.pressurecookingtoday.com/pressure-cooker-cheesecake-pops/
Hi, Iâm so excited to try this recipe! I want to make a big batch for a birthday but only have two 7-cup silicon molds. Would I just put them directly in the freezer for an hour to remove them so I can reuse the molds?Â
Thank you!Â
Hi there! You definitely want to cool them to room temperature and then freeze, just to keep the consistency of the cheesecake correct. I think an hour might be enoughâyou could always try removing one after the hour in the freezer and see how it comes out? I’d love to know how it works out for you!
Hi, Barbaraâ I have two four-cup molds that fit in my 3 qt pot. Do I need to change the water amount or the timing? Â Making these as a surprise for the BF! Â Thanks!! Â They look perfect for a half recipe for the two of us!!
What is the benefit of using foil vs the plastic lids for the trays?
My question exactly. No one ever mentions it đ
Some of the trays have lids that are better quality and can be used in the pressure cooker, other lids the companies don’t recommend using them in the pressure cooker. So foil is a safe option for everyone.
I only have the 1 silicone egg bite mould. I think Iâll just cut the recipe in half and make 7 bites. Â
Time would stay the same?
Thanks
Hi Barb – yes the time would be the same if you’re only making 7 bites.
I am going to use individual mini muffin cups because I don’t seem to find many choices for “good” silicone molds for 3 quart pots. I think I can fit maybe four cups at a time into my 3 quart and maybe find a way to put 4 more on top. Any suggestions? Love your recipes and how user friendly they are. Thanks.
Thanks Sue! It depends on what you’re cooking them in. If the cups are metal they’ll cook faster than silicone or ceramic ramekins. Here’s a link to 4-inch metal https://www.pressurecookingtoday.com/pressure-cooker-heart-shaped-cheesecake/ and mason jar cheesecakes https://www.pressurecookingtoday.com/pressure-cooker-robin-egg-mini-cheesecakes/
I don’t have sour cream on hand right now. Would plain Greek yogurt work? Thanks for all your tasty recipes.
Thanks Sherry! Yes, plain Greek yogurt is a great substitute.
Should I use more water if I am using an 8qt IP? Any changes in time?
Thanks for this post and recipe- have been wanting to try the individual cheesecakes but wasnât sure how to adjust times. Your recipes are always great!
Thanks! I haven’t tried it, but I would use 2 cups of water for the 8 quart with the same cook time. Let me know how it goes. Enjoy!
Deliciously cute! I will love having a little bite of cheesecake waiting for me when the urge strikes…which may be a bit too often. I’ll have to see if I have everything on hand to make these. If not, onto the grocery list the needed items go!
Thanks Carol! So fun to have a sweet tucked away from another day.
Also. Can you share muffin recipes youâve made in the molds?
Oh my goodness, I didn’t realize that they weren’t on our site! We make banana bread bites and blueberry muffin bites all the time, but both of the recipes are in our toddler food cookbook. I’ll talk to the publisher and see if I can share them here. đ
Look great. Â Do you stack the molds and cook together and if so is anything between them? Â Or cook each mold separately? Thank youÂ
They both go in at the same time. You can use a few canning jar rings to separate them if you like.
Yes, cooking both at the same time. The lower mold is sitting on a trivet, the upper mold is just offset so that it sits directly on top of the lower mold. Iâll add this information to the post, thanks for bringing it to my attention!
Thanks for this Barbara! Portion control is a great help when it comes to cheesecake lol … I’ll try them like this next week for Canadan Thansgiving! Are you cooking both molds at the same time? Are they just sitting one on top of the other or do you have a trivet in between?
Yes, cooking both at the same time. The lower mold is sitting on a trivet, the upper mold is just offset so that it sits directly on top of the lower mold. I’ll add this information to the post, thanks for bringing it to my attention!
I hope you enjoy them at your Thanksgiving!!
Thank you for this recipe. Itâs just my husband & I and this is perfect for us. Even a 7â cheesecake is too much. Now We can have a bite & save the rest for another time
Thanks Karen – have fun!